This post may contain affiliate links which means if you make a purchase I might receive a small commission at no additional cost to you.
Strawberries and lemonade are a perfect match; tart lemons and sweet strawberries, I just love it! Strawberry Lemonade Popsicles scream summer! They are flavorful and refreshing and a cinch to make.
Strawberry Lemonade Popsicles are tangy and sweet and a refreshing summer treat! And they are absolutely beautiful with a pop of bright red color from the strawberries. The popsicles start with an easy strawberry puree which is then mixed with lemonade. The mixture is poured into popsicle molds and frozen. You’ll want to make these all summer long!
What you’ll need
- Popsicle mold– these are my favorite and what I use
- Immersion blender– or pour the strawberry mixture into a blender
- Popsicle sticks
- Fresh or frozen strawberries– I’m using frozen, but if you get a deal on fresh strawberries definitely use fresh
- Lemonade– store bought or freshly made. Can also use sugar free lemonade
- Granulated sugar– for the puree
- Salt– just a pinch to bring out the flavors
How to make the strawberry puree
Add the frozen strawberries, water, sugar and salt to a saucepan over medium heat.
Continue cooking until the strawberries are broken down and it looks saucy, about 15-20 minute.
Using an immersion blender, blend the strawberry mixture until it’s smooth. If using a blender allow the strawberries to cool before adding them to blend.
You’ll have strawberry purée left over. Store in an airtight container or mason jar in the fridge up to 2 weeks.
Use the leftover puree to make more popsicles, drizzle over ice cream, spoon over whipped cream or pound cake, lots of possibilities!
How to make the popsicles
When the strawberry purée is completely cooled add 2 tablespoons to each popsicle mold. Fill each mold 3/4 of the way with lemonade. Using a long spoon or stick, stir the mixture a bit inside of the molds to distribute the strawberry purée. Add popsicle sticks and freeze at least 4 hours or overnight.
Gently squeeze the mold and wiggle the popsicles at the stick; they should come out easily from a silicon mold.
Tips and Tricks
- Freeze popsicles up to 6 weeks
- If using fresh strawberries, it might take longer to freeze
- If you don’t have a popsicle mold you can use little Dixie cups or make mini pops with an ice cube tray. Use cut straws or toothpicks as sticks.
- Substitute blackberries, blueberries, or raspberries for the strawberries
- Use limeade instead of lemonade for a different flavor
- Use coconut milk from a can in place of the lemonade for a creamy popsicle
Love popsicles? Try Cold Brew Popsicles. So delicious!
Get my other Summer Favorite Recipes in my Summer E-Cookbook
Strawberry Lemonade Popsicles
- 16 ounce bag frozen strawberries or fresh
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups lemonade
- Combine the strawberries, water, sugar and salt in a saucepan over medium heat. Cook until the berries are broken down and the sugar is dissolved, 15-20 minutes.
- Using an immersion blender, blend the strawberry mixture until it’s smooth. If using a blender allow the strawberries to cool before adding them to blend.
- Allow the puree to completely cool. When the strawberry puree is cooled add 2 tablespoons of puree to each popsicle mold. Fill each mold 3/4 to the top with lemonade. Using a long spoon or stick, stir the mixture inside of the molds to distribute the strawberry puree.
- Cover, add popsicle sticks and freeze at least 4 hours or over night. Gently squeeze each mold and wiggle the popsicle out, it should release easily.
- Serve immediately. Keep in the freezer up to 6 weeks.